Dairy-Free Chocolate Hazelnut Fudge
We have been crazy about this recipe around my house. It all began here, on The Balanced Platter, when I made these Vanilla & Toasted Coconut bars. Next I did this Sour Cherry Acai & Chocolate Chip variation. (They are my husband’s favorite yet 
) But I couldn’t stop there. While my husband, Ashley and I were licking our fingers clean, Zoe (my pickiest eater) still wasn’t sold on them.
So I decided to try this Chocolate Hazelnut flavor. Oh my. Zoe was in love at first bite, and I’ve made them three times now.
The possibilities with this recipe are endless. And after making them several ways I’m thinking you really can’t mess it up.
I’m calling this one fudge, but the recipe is just as nutrient-dense as the first two. I added some coconut oil to make it a little richer, and because I crave coconut oil. I even did a post about coconut oil that you can read HERE.
I hope you enjoy this super simple recipe too.
Chocolate Hazelnut Fudge
Pulse 1 1/2 cups of toasted hazelnuts* in your food processor (as seen above).
Transfer them to a mixing bowl.
Set aside.
To make the base:
Add to the food processor:
1/2 cup melted coconut cream concentrate (from Tropical Traditions)
NOTE: I think this coconut butter would also work, but I haven’t tested it yet.
1/2 cup soft pitted medjool dates
2 tablespoons raw cacao powder (or cocoa powder)
1/4 cup almond butter
1/4 cup coconut oil
1/4 cup water
1/4 teaspoon sea salt
1/8 to 1/4 teaspoon vanilla stevia (to your taste)
Puree. You may need a couple more tablespoons of water, depending on how dry your nut butter is. Add extra water slowly so your base doesn’t become thin. You want it to look like thick nut butter.
Add the base to the bowl with the chopped hazelnuts. Combine.
Using a flexible spatula (or your hands), press the mixture into a square dish lined with unbleached parchment paper for bars, or a bread dish lined with unbleached parchment paper for fudge (like in the top photo).
Freeze for half an hour then slice as desired and store in the fridge.
*Toasting the hazelnuts is optional. I prefer mine a little toasted to heighten the flavor. I toast mine in a dry cast iron skillet over almost medium heat.
♥, Kelly
Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier.
This looks heavenly!
Quick question about coconut cream concentrate. I’ve read elsewhere that you can make your own by putting shredded coconut in the food processor. Is it really the same thing? Just want to make sure…
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Kelly Brozyna Reply:
July 19th, 2012 at 2:49 pm
@Nikki, Thanks! I think one like this by my friend Lexie would work: http://www.lexieskitchen.com/lexies_kitchen/2012/4/27/how-to-make-coconut-butter.html
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I want to thank you for this recipe. September 2011 I was weighing 335 and now I am 270. I got my blood work results yesterday and I don’t have to take my diabetes or colestrol medicine anymore, I so wished that I had this recipe especially during the holidays cause I have a love affair with chocolate and really is a love hate relationship but now I can have some chocolate now I found this recipe and I want have to worry about my health. So I thank you so much. And yes I will be sharing this post cause I know I have a lot of friends that will love this. Do you think I can use this as a drizzle topping on my oh delicious coconut milk ice cream cause that would be awesome if not do you have a recipe for that. Thanks again
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Kelly Brozyna Reply:
July 19th, 2012 at 2:50 pm
@Janis (Carla) Talbot, Wow! That’s awesome! I’m so happy for you!!!
I think you could thin it out to drizzle on ice cream. I would just add more liquids to the base. Excellent idea! : )
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Jean.E.Lane Reply:
July 20th, 2012 at 8:16 pm
@Kelly Brozyna, I love this idea! A Sauce! I want to make a sugar free, gluten free angel food cake (do have a recipe) but something has to go on it. I used a chocolate sauce before, but I’d really rather have something sugar free. This would be great and with the nuts, even better than a plain sauce. Thank you, Janis for the idea!
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Love this recipe Kelly! Just pinned it for safe keeping
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Kelly Brozyna Reply:
July 19th, 2012 at 2:51 pm
@Alisa, Thanks!
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This fudge looks fantastic, Kelly! I believe I’m in total agreement with Ashley on her favorite, and I haven’t even tried it yet.
xo,
Shirley
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Kelly Brozyna Reply:
July 19th, 2012 at 2:51 pm
@Shirley @ gluten free easily, Thank you!
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This looks great but can you suggest a substitutes for the dates to make it acceptable for someone with diabets. Many thanks
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Kelly Brozyna Reply:
July 19th, 2012 at 2:54 pm
@Joan Mercantini, I think it’s pretty low glycemic index as long as you stick to one serving. There are about eight dates total and probably twice that many servings if you eat it like fudge. But if you want to use something else I would substitute more almond butter for the dates, and you will still have the sweetness of the stevia : )
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I MUST try this! Chocolate and hazelnut is one of my all time favorite combinations. So glad you used stevia as a sweetener.
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Kelly Brozyna Reply:
July 19th, 2012 at 2:54 pm
@Eco-Vegan Gal, Thank you so much!
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This looks so delicious! I’ve been making something similar recently with sunflower seed butter and no chocolate. The chopped hazelnuts are so beautiful in the fudge. Chocolate and hazelnuts together always remind me of Christmas, for some reason.
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Kelly Brozyna Reply:
July 19th, 2012 at 2:55 pm
@Lauren @ Empowered Sustenance, Sounds yummy!
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This recipe looks scrumptiously delicious! I mean, not that those other two you mention aren’t already delicious-sounding, but this must be off the charts
I think I’ll have to make all three so we can have a taste test, and then we can tell for sure. Maybe we can tell. Maybe. I’m game.
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Kelly Brozyna Reply:
July 19th, 2012 at 8:52 pm
@Pat @ Elegantly, Gluten-Free, haha!
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Hi,
I have a quick question about your blog, do you think you could e-mail me?
Jillian
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Kelly Brozyna Reply:
July 19th, 2012 at 2:56 pm
@Jillian Mckee, My email is Kelly(insert@)theSpunkyCoconut.com : )
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Love, love, LOVE this recipe Kelly! Will definitely be whipping up a batch this weekend. You can never go wrong with chocolate
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Kelly Brozyna Reply:
July 19th, 2012 at 2:56 pm
@Alyssa @ Queen of Quinoa, Thank you! I agree!
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Since my daughter started dating a foreign exchange student, hazelnuts have become our obsession (he likes Nutella). I cannot wait to try this recipe tonight and I know I’ll be making it again tmrw
thx!!
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Kelly Brozyna Reply:
July 19th, 2012 at 8:55 pm
@Moriah, I used to love that stuff – so glad I make my own so I can eat it again
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Moriah Reply:
July 19th, 2012 at 10:07 pm
Yes, your choc hazelnut topping is delish and was a hit last Monday nt with our small group when we served it w/AAG recipe for crepes. Thx!
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You know it’s a winner when you have to keep making them! I don’t blame the kids though…these look amazing!
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Kelly Brozyna Reply:
July 19th, 2012 at 8:55 pm
@Sarena (The Non-Dairy Queen), Thank you!
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This sounds awesome!
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Kelly Brozyna Reply:
July 19th, 2012 at 8:56 pm
@Vicky, Thanks!
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This sounds sp good to me but i very sensitive to Stevia. Any way I can just use another form of sugar? I think you have great recipes but have found Stevia not a good choice for me. Thanks . Karen
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Kelly Brozyna Reply:
July 20th, 2012 at 8:37 pm
@Karen, You could omit the almond butter and substitute more dates
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Yum o, but where can I buy coconut cream concentrate from, I live in western Australia
, and have not seen it, seems like we are backward here!
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Kelly Brozyna Reply:
July 20th, 2012 at 8:38 pm
@Rosie, You could also make it like this: http://www.lexieskitchen.com/lexies_kitchen/2012/4/27/how-to-make-coconut-butter.html
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This sounds delicious! Thanks for sharing! I’ve been making fudge and truffles with the Artisana Raw Coconut Butter that you linked to. I’ve not used Tropical Traditions’ brand, but I love the Artisana.
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Kelly Brozyna Reply:
July 20th, 2012 at 8:38 pm
@Erin, It is good
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This is where I get confused, too. So is the coconut cream concentrate the same thing as coconut butter? I make my own coconut butter all the time, but have never tried the coconut cream concentrate. The name makes it sound like it would be different–?
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Kelly Brozyna Reply:
July 20th, 2012 at 8:44 pm
@Ricki, I think there is more fat in the concentrate. Do you add oil to your coconut butter? There is a good amount of oil in the concentrate.
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Thankyou so much Kelly, i’am making this for sure, happy days cheers
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Do you think you could use raisins in place of dates? Thanks!
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Oh my gosh Kelly! I just made this today and my family cant get enough of it!!! I had this by using the make it your coconut butter from Lexie! My grandmother is visiting soon and I plan on making this again for her! Thank you for sharing your AMAZING recipies!
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How would have thought something so naughty could actually be healthy. With superfoods in the recipe, gluten free, low carb and low gi. Tell me could coconut sugar sub as a sweetener?
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Hi Kelly!
Love all your recipes! Just a quick question – the recipe calls for 1/4 coconut oil. Should this be 1/4 melted or solid?
Thanks!
Deniz
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